Pablano Shrimp Corn Chowder/Soup

This is a terrible picture for such a good soup. It says its a chowder but for me a chowder is thicker than this. Who knows maybe I got it wrong.

It also was not nearly as hot as I thought it would be. Wife has ruined me, I can take more heat than I used to. It does have a lot of ingredients but does not take a long time to cook most time is spent in the prep work.

1 lb shrimp peeled and deveined cut in half or more if very large. wife likes bite size so she gets a little with each spoonful.
1 Tablespoon butter
3-4 slices bacon
1 small yellow onion chopped
6 cloves of garlic minced
3 stalks of celery diced
1 pablano chili seeded and diced. (can use two if small we used one large may go for two next time.)
1 Tablespoon jalapeno chili minced (use gloves!!!)
2 ears of corn cut off cob (we used some we had put up in the freezer)
2 medium white potatoes in 1/2 inch cubes (can use can) we had russet
2 cans sweet cream style corn
2 cans chicken broth
1/2 cup milk
1/2 cup half and half
1 Tablespoon corn starch mixed with 1 Tablespoon cold water
Salt and pepper to taste
Cayenne and chili powder to taste
1/3 cup cilantro
cilantro and cheese to garnish (cheddar pepper jack or what ever you like)

Cook potatoes in water till tender drain and cool
Melt butter in large pot and cook bacon till browns slightly. Add celery,onion,garlic,jalapenos and poblano and saute till slightly softened about 5- 8 minutes.
Now add corn, cream corn,chicken broth,spices,salt and pepper,half and half and milk bring to a boil.
Reduce to a simmer and add potatoes,cornstarch and cilantro
simmer for 20 minutes
Add shrimp and cook till pink about 5 minutes
serve with cheese and extra cilantro.

Shrimp and Chicken Jambalaya

This is the first time I tried a jambalaya not from a box. It turned out real good and now we may try my mother in laws next time. We got this from a book called Beyond Grits and Gravy and it has some nice recipes in it.
2 medium onions chopped
2 cloves garlic minced
2 ribs celery chopped
1 large green pepper chopped
2/3 cups uncooked rice
2 cups chicken broth
8 oz chicken cooked and cubed
1 16 oz can stewed tomatoes
8 oz shrimp
1/2 teaspoon hot sauce
1/4 pepper
salt to taste
and we added some red pepper flakes because we like it hot and a little Zaterans.
In hot (large) skillet cook onions,garlic,celery, and bell pepper until tender.
Add remaining ingredients
Bring to a boil, cover reduce heat and simmer 25 minutes or till rice is done, stirring occasionally.

Shrimp and jalapeno cream sauce

We have to thank the site Cajun Delight for this one. http://cajundelights.blogspot.com/ This was good but next time we think we could get away just mixing in the skillet instead to heating the house with the oven.
Cook pasta acording to directions and set aside.
1 lb shrimp
1 Tablespoons cajun seasonings
1/2 cup onion chopped
1/2 cup bell pepper chopped
1/2 cup chopped celery
1 Teaspoon thyme
2 cloves garlic
1/2 cup parmesan cheese grated.
Saute in a large skillet onions, celery, garlic, and bell pepper for about 5 minutes. Then add shrimp and thyme and cook for another 10 minutes stiring often. Add pasta  and shrimp mix and add in casserolle dish.
 Jalapeno Cream Sauce
1 or 2 jalapeno peppers seeded and chopped fine
1 teaspoon minced garlic
2 Tablespoon veg. oil
salt to taste
1/3 shipping cream
2/3 cup sour cream
Saute peppers and garlic in oil over low heat stiring frequently about 4 minutes.
Remove from heat and stir in sour cream and whipping cream and salt mix well.
Pour over shrimp and pasta and sprinkle cheese and bake for 20 minutes at 350 or till bubbley.

Scallops and Shrimp bake

Well I guess I should call it Imitation crab and shrimp bake.
we didn't have any scallops and a little of the imitation crab left so we used that instead. It was good but I bet with the scallops it would have been really good.
This was really fast and easy to do something we are looking for in this heat.

1/2 lb sea scallops( I bet the bay would be better they are sweeter just my opinion.)
1/2 lb shrimp pealed.
1/2 chicken or vegetable stock.
1/2 cup white wine
3 Tablespoons olive oil
2 cloves garlic chopped
3 Tablespoons onion or one shallot chopped
1 lemon calls or Meyer but we used regular.
1 Tablespoon chopped cilantro
1 Tablespoon chopped Italian parsley
8 oz linguini (we only had spagetti
salt and pepper to taste
3/4 cup crumbled feta.
red pepper to taste (optional)

Saute in skillet onions and garlic over med heat. Then add stock,wine,lemon juice,parsley and cilantro. Bring to boil.
Add sea scallops first if using. then shrimp a couple minutes later.
If using shrimp and fake crab add together and cook till shrimp turn pink. Do not over cook or shrimp will be like rubber.
Salt qand pepper to taste we also threw in some red pepper
Pour in to a casserole dish (we used a small one)
Crumble feta over top and place in oven on broil for about 5 minutes or till cheese is browned.

Moroccan Shrimp

Since we had the Ras El Hanout spice we found this recipe for shrimp we knew we had to try. And it was wonderful.... also good to make as a pita sandwich.
Shrimp marinade
3 Tablespoons yogurt(we use Greek)
2 Teaspoons Ras El Hanout
salt and pepper to taste.
1 lb shrimp (we used less)
Marinate for 1 hour
can grill but we cooked in skillet with a little oil.
We had this with the chicken Shawarna the other night but the orig recipe had it as a kebobe with veg. If you want to make it that way just add veg shewers to grill like zucchini in chunks, mushrooms and cherry tomatoes. Add all the vegs that you want to use to the marinade. (we will have to try it this way at another time.)

Shrimp Tortellini

We got from Sam's three bags or tortellini two of cheese stuffed and one of spinach. I was not sure how this was going to come out as the only other time we used dried tortellini it was a bust.

But I found this recipe and just had to give it a try again. I'm not sure if it was the brand but this tortellini and this dish was to die for as good as any Italian restaurant if I do say so my self. In fact it reminded me of a restaurant we went to a long time ago that is no longer in business here in Jackson. Mario's, unfortunately the owner passed away some time ago.

1 lb shrimp (or any seafood, crab, lobster, crawfish). This was a bit of a juggling act as three tings were going at once so wife did come help. Serve with a salad and good bread and we had a white wine with it and felt like we were out on a date. I know the picture isn't good but we couldn't wait to eat it.

1 pk 3 cheese tortellini cooked to directions

3 cloves garlic minced

1 tablespoon butter

1/4 cup onions

juice of 1/2 of lemon

Sauce

4 oz butter

1 cup heavy cream

1/2 cup shredded Parmesan cheese

1/4 cup mozzarella cheese1/4 teaspoon white pepper

1/2 teaspoon garlic powder

1/4 teaspoon red pepper flakes or more if you want

a few fresh mushrooms sliced

juice of 1/2 of one lemon

pinch of salt

Start sauce melt butter in large sauce pan add everything but mozzarella cook till thick stirring constantly till sauce is thick enough to drip instead of run off from spoon (by the way use wooden spoons) This may take a while so start cooking the shrimp. When ready add mozzarella and stir till smooth.

Saute garlic,onions in butter till tender then add lemon and shrimp and cook till heated. (do not cook shrimp long as it will get rubbery, just till they start to turn pink)

When sauce is ready add drained tortellini and shrimp and coat serve immediately.

Fried Red Snapper and shrimp

When I was on the coast a while back I got three different fish that we have not cooked and this is the second one. A red snapper and this time I decided to just fry it with some Zaterains fish fry.

This was out of this world. The fish had a nice flavor and did well as fried. Add some cold slaw and home made french fries. Oh and why I was add it I did a few onion rings this way also. Yum Yum much better than Pen's.

three fillets of red fish

1 egg with 1/2 cup to cup of milk to make a wash

Zaterains fish fry

oil to fry in

take the fish and dip in egg wash and then using a paper bag or baggie with the Zaterains about a cup or how much as needed and shake till coated.

Fry in hot oil till flaky.

Shrimp,Crab, Squash Pasta

We had some left over imitation crab meat and was looking for something to cook with it but we didn't have quite enough for any of the recipes we had. So we just kind of threw this together with some stuff we had left over and it turned out pretty good.

Pasta for two cooked and drained. (We really had enough for my honey to have for lunch the next day)
1/4 cup onion diced

1 one stalk celery diced

a few mushrooms sliced

1 or 2 squash (one per person if small or one larger sliced or cubed)

one or two cloves garlic we use 2 because we like garlic

1/2 teaspoon red pepper flakes more or less per your preference

1/2 teaspoon fresh rosemary ( we have a bush out side the kitchen but you can use dried)

2 sweet basil leaves if small or one large( our basil plant is growing like gangbusters we have got to use more)

salt and pepper to taste

one tomato

1 cup heavy cream

1/4 cup grated Parmesan cheese with extra for topping

about 1/2 pack of imitation crab meat

about 12 medium shrimp

a little water about 1 Tablespoon

1 Tablespoon oil

1 tablespoon butter

Combine oil and butter in large skillet on med high heat. When hot add onion,celery,mushrooms and squash. Kinda stir fry for a few minutes till squash is starting to get tender about 5 to 8 minutes.

Add 1 Tablespoons water and the garlic and cook till squash is tender.

Add chopped tomato, red pepper flakes,rosemary,basil.

Add 1 cup cream and 1/2 cup water stir and bring to a boil. then reduce to a simmer to thicken.

Add salt and pepper to taste

Last add shrimp and crab after pasta has been cooked and drained.

Add pasta to sauce after shrimp have cooked (turned pink) if cooked to long shrimp will be rubbery.

Heat till warm serve immediately and top with Parmesan cheese.

Cilantro Lime Mayonnaise with shrimp,oysters and fish

OK we just love cilantro. With that said, the other day when we were in town we did a bad thing and went threw a drive Thur as we were starving and it was another 45 min to an hour home. So we whipped into a place we have not been to in I guess about 4 years. Bugger King.

(One of the bad things about a new HD TV is all the food commercials just kill us especially the Olive garden and there is no were to go to get even a Burger unless you drive 16 miles)

On their menu was a limited time only a fish sandwich with cilantro lime mayo. Needles to say we got one and it was delicious and of course our next thought was we can make this at home!

So we turned to our trusty computer and found this one by epicurious. We were going to have our Seafood night with this. We are also thinking of salmon burgers with this at another date.

We use the Zatarains fish fry as our batter for our catfish, and the shrimp, oysters and we also did some cauliflower with it.

1 cup packed fresh cilantro leaves

3 Tablespoons fresh lime juice

1 garlic peeled

1 teaspoon Dijon mustard

1/4 teaspoon hot pepper sauce

3/4 cup mayonnaise

Blend all first 5 ingredients in processor until cilantro is finely chopped up. Add mayo and process to just blend. Season with salt and pepper cover and chill. Should keep up to one month. That's if it last that long.

Fettuccine Alfredo with Shrimp

My mother in law gave me a pasta machine a few months ago but I have not used it till now. I have been wanting to use it but I always thought of it when I didn't have the time. Well I had last Wed off and the wife was out of the house at her painting class. I had the house to myself and the machine started calling my name. Actually it was pretty easy and it made a good bit. Now to find the perfect recipe for it. Giada came to the rescue. I have her book Every Day Italian and page 114 had a recipe for Fettuccine Alfredo. In her words this dish called for fresh pasta as dried could not stand up to the creamy rich ingredients. Of course we did add shrimp. Yummmmm A good bread and salad completed this as it is so rich.
Wife really liked the lemon flavor I felt it may have been a little much so if you don't like it real lemon tasting cut back on it a little.
1 ½ cups heavy cream
¼ cup fresh lemon juice( about one lemon)
6 tablespoons unsalted butter
1 to 2 teaspoons fresh grated lemon zest
pinch of grated nutmeg
¼ teaspoon salt
9 oz fresh fettuccine
1 cup fresh grated Parmesan cheese (we love this stuff)
¼ teaspoon ground white pepper
In a large heavy skillet stir in 1 cup of cream and the lemon juice to blend.
Add butter and cook over medium heat stirring occasionally, just until the butter melt about 3 minutes.
We add the shrimp here.
Stir in the lemon zest and nutmeg. Remove from heat.
Bring a large pot of salted water to a boil. Add pasta and cook, stirring occasionally about 4 minutes. Drain Add to the skillet of cream with the remaining ½ cup of cream, cheese salt and pepper. Toss over low heat until sauce thickens about 1 minute, add more salt and pepper if needed. ( We also added a little red pepper just because we like it)Serve immediately

Garlic Chicken Souvlaki

OK we are on the Greek thing ever since we went to the Greek fest and thought we would try our hand at making our own souvlaki. We used chicken thighs and they did not do well on the skewers, I may have cut the pieces to small. Will try with chicken breast next time and there will be a next time as this was finger licking good. The recipe says you can also use a pork tenderloin.

Oh we also thought at the last minute to throw in some shrimp in the marinade and cook them.

We did not have any wild rice which is what we would have liked to use but only had white rice at the time. Time to make a run into town for some supplies.

2lbs of chicken

10 garlic cloves crushed (sounds like a lot but it is not)

1/4 cup olive oil

1/2 cup lemon juice, freshly squeezed

2 tablespoons oregano
salt and pepper to taste

Combine everything and blend well

place in plastic bag with chicken and marinate overnight.

soak skewers or use metal

cook on grill until done.

Orange Roughy with Sauteed Asparagus

Orange Roughy with Sautéed Asparagus (from TV noon day meal.)

2 T butter melted
1/4 t extra-virgin olive oil
2 pieces orange roughy
1 bunch fresh asparagus
1 clove fresh garlic
1/2 fresh lime squeezed
1/4 cup white wine
salt and pepper to taste

White Sauce

1/4 T butter melted
1/2 t dill
1/4 fresh lime juice squeezed
1/4 cup white wine
1/2 pint heavy whipping cream
1/2 lump crab meat optional (we used can)
In large skillet melt butter with olive oil over medium heat. Place asparagus and roughy in together along with the garlic. Cook for 2 minutes. Add remaining ingredients. Turn asparagus 3-4 times. Turn fish only once. Total cook time 5 min. You want the roughy to just begin to flake and asparagus to remain crunchy not soggy.
Sauce
Over medium high heat melt butter in a small sauce pan. Add remaining ingredients. Cook until sauce coats the back of a wooden spoon, About 5 minutes. (we also threw in a few shrimp)

(We had more white sauce and saved it to use the next morning over some fried eggs.yumm)

We liked this of course it has some of our favorite foods, We could have used a little more heat may add some red pepper flakes next time. we had a good Chardonnay wine to go with it. We had a little sauce left over and used in in a dish the next morning.

Shrimp and asparagus in white sauce

We both love shrimp and asparagus is in the stores now. This calls for a shrimp and asparagus dish.
I would like to thank Deborah's blog Taste and Tell (April 26 2007) for this one and we will be making it again as it was fairly easy. We may try adding some onion and red pepper flakes next time. A nice salad and a crusty bread to get that last bit of sauce. Yum Yum

Shrimp Pasta in White Sauce

1/2 cup butter
c cup sliced mushrooms
1/4 onion, diced
1 lb shrimp
1/4 cup flour
1 cup chicken broth
1 c cream or evaporated milk
1/2 cup fresh Parmesan cheese
dash of nutmeg
1/4 garlic powder (we used fresh garlic)
3/4 cup steamed asparagus
12 oz pasta noodles
Cook noodles in sauce pan till al dent a
Steam asparagus
Melt 1/4 cup of butter in medium saucepan over medium heat. Slowly cook onions,(we added garlic here) and then add mushrooms and cook till tender. Add shrimp and cook till shrimp have changed color.
In another sauce pan melt 1/4 cup of butter add flour and stir till combined for about 2 minutes. Stir in chicken broth, cream and pepper to taste. Add garlic powder here if using the powder along with nutmeg to taste. Stir in Parmesan cheese. Simmer for 5-10 minutes until it thickens. Stir in mushroom shrimp and asparagus into sauce. Serve over pasta.

Shrimp Corn Soup

1 8 oz pkg. cream cheese
½-cup butter
1 cup chopped green onion tops
1 can cream of shrimp soup
1 can cream of potato soup
1 can whole kernel corn (we might but 2 next time we did not feel it was enough) not drained
1 can cream style corn
2 cups whole milk
1 lb of boiled shrimp peeled and deveined
1 teaspoon seafood seasoning (we used Ol Bay)
Can use crumbled bacon to garnish

In a 5-quart soup pot, slowly melt the cream cheese and butter over low heat
(This took some time as it was the first time for me to do and the cream cheese was awful slow to melt.)
Add green onions and gently simmer for about 10 to 12 minutes
Stir in cans of soup and both of corn simmer for 15 minutes (this will look thick)
Slowly stir in milk to reach desired consistency. We put in ½ cup and then just kept adding and stirring
You soup should look like pancake batter.
Just before you are ready to serve stir in shrimp and seafood seasoning and heat pot to a slight bubbly (don’t go over board.)
This was a good one. We would add maybe some roasted garlic and extra can of corn next time.
We also added a tad of salt and pepper to taste.
In addition, of course with shrimp it was much better the next day as it had time to absorb the shrimp flavor.
We also thought this would be really good in a bread bowl. You must have a good bread to go with this.
We used a good French bread. Was not able to get a good picture we ate it up so fast.

Pasta with Asparagus and Shrimp

Been working out of town this week and glad to be back home. Looks like we are set for another round of rainy weather. Looks like I will not get the grass cut this weekend. Still with out a refrigerator so to speak so this is a quick and easy dish for two.


Pasta with Asparagus and Shrimp

12 large shrimp (we use more)
Pasta of choice, linguine spaghetti or angel hair. (we used spaghetti)
2 Tablespoons of olive oil
2 Tablespoons of garlic (we use a little more)
1 teaspoon chopped shallots ( we used a yellow onion and of course added a little more)
10 stalks asparagus cut in 2-inch pieces.
½-cup mushrooms or small can.
¼-teaspoon salt
1/8 dry crushed red pepper (we add a pinch more because we like it spicy)
1 Tablespoon chopped fresh basil (this is one herb we were able to grow fairly well this year)
1 Tablespoon chopped fresh oregano (this is another we were able to grow fairly well this year)
1 Tablespoon chopped fresh thyme
1 Tablespoon chopped fresh parsley
2 Tablespoon freshly grated parmesan cheese ( We love cheese and this is no way enough so we extra after it is served.)
½ cup dry white wine. Save rest to drink with meal.

1. Cook pasta and ser aside.
2. Heat large skillet about 10 inches or larger. Add olive oil garlic onion and shrimp cook 2 3 minutes stirring constantly until shrimp turn pink.
3. Add asparagus and mushrooms salt and red pepper.
4. Stir in wine scraping bottom of skillet to loosen any partials (the good stuff.)
5. Add pasta, basil and rest of the herbs and cheese.
Serve with crispy bread and enjoy.

Shrimp or Chicken Okra Gumbo

Hello, this is the other half of Will's Kitchen and I cook when he lets me in the kitchen. In fact, we both enjoy cooking together now that we have a large enough kitchen for us both to be in there. This is one of my family recipes I am attempting to create. Of course it will never taste as good as Maw Maw’s or my mothers but I have to keep the tradition alive as long as I can. Since we have, no children to pass this on to I hope some one out there in the Internet world will find this and enjoy it and maybe add it to their family favorites on Sunday.
Potato salad and fresh farmers market tomatoes go great with this.
E


Chicken or Shrimp Okra Gumbo

Cook chicken in skillet until it changes from raw
(Now my mom left out that she uses a whole chicken cut up and one with the bones does add a little more flavor than one with out bones. I tried it both ways and like the chicken cut up with the bones. For just me and my hubby we only used ½ of the chicken use the whole if feeding 4 or more)

Brown 1 large onion chopped (I use the oil I browned chicken in.)
Add ¾ cup celery (also add the tops or leaves)
¼ to ½ bell pepper
3 garlic cloves
then add 1/8 to ¼ cup of water
1 Tablespoon of vinegar ( I think this is the secret ingredient they used. In fact it is to keep the okra from becoming slimy.)
Now add about 1 to 1 ½ cup cut okra.
Let cook on low fire uncovered until okra stars to break up some.
Add a peeled chopped red or green tomatoes or a can of chopped tomatoes. ( I have used both can and a green one and prefer a green one if you can find it)
Add 2 bay leaves
1 teaspoon basil
2 cups water
1 can chicken broth
1 teaspoon poultry seasoning
Chicken (If using shrimp add last 10 min to gumbo)
Hot sauce to taste or Zatarans. (I used hot sauce my Maw Maw did not have Zatarans when she made it.)
Let simmer with lid on about 1 to 1 1/2 hour or till chicken is cooked. Serve over rice. (Should be served like a soup lots of juice)
Even better the next day.
Featured at Deep South

Seafood, Fried Green Tomatoes with Remoulade Sauce

Seafood feast
We ate at a restaurant in Vicksburg that is known for their fried green tomatoes with a crab remoulade sauce. We thought they were good but of course, we thought we could do better. We like ours food a little more spicy than some so we did add a little more red pepper. In fact, we could have used more. We found another recipe that we may try later. But for now, this was very good. We used more corn meal with our tomatoes than the restaurant because that is the way we like it. We had a few spicy steamed shrimp and crawfish with corn and new potatoes.

Remoulade sauce
1/3 cup mayonnaise
2 tablespoons chili sauce
2 teaspoons Worcestershire sauce
1-teaspoon spicy brown or Creole mustard
2 green onions
1/8 ground red pepper.
Mix altogether cover and refrigerate.

Thai Shrimp Chili Soup

This is a dish we fixed just before New Years. We will fix this one again.




35 min 15 min prep

#14 ounces light coconut milk
1 1/2 tablespoons chopped fresh ginger
2-3 teaspoons chili paste with garlic
1 1/2-2 lbs uncooked shrimp, peeled (medium-size)
2 tablespoons all-purpose flour
3 tablespoons low sodium soy sauce
14 1/2 ounces diced tomatoes, undrained (I use ones with green chilies)
1/2 cup sliced green onions
2 tablespoons fresh lime juice
1/2 teaspoon brown sugar
1 1/2 cups fresh mushrooms, sliced (I use a mix of crimini and oyster)
chopped cilantro (for garnish, optional)


Combine coconut milk, ginger and chili paste in a saucepan and bring to a boil. Add shrimp, reduce heat, and simmer for 3 minutes, or until shrimp is cooked through. Remove shrimp with a slotted spoon.
Combine flour and soy sauce in a small bowl, and stir with a whisk, then add to coconut milk in saucepan.
Add tomatoes, green onion, lime juice and sugar, then bring to a boil, stirring constantly. Reduce heat and simmer for 5 minutes until mixture thickens slightly, stirring occasionally.
Stir in mushrooms and cook for 2 minutes.
Return the shrimp to the pan and cook until thoroughly heated.
Serve sprinkled with cilantro, if desired.


We did not change anything and the first bite was wow but our taste buds adjusted and it must have some drug in as we could not stop and the heat and fire seemed to get better or our buds were burnt.LOL